My palate has wanderlust again. I’ve been thinking quite a bit about Vietnamese food and the influences the French left behind. I have a hankering for Pho. I’m desperate for a good bánh mì. So it should come as no surprise that when I was invited to put together a dessert recipe Yagööt and the… Read More A Luxurious Dessert | Strawberries, Red Wine, Sriracha
I had some sad news earlier this week. We just won’t have a cherry season around here this year. I think Michigan is all but given up hope of anything there, too. And all the farms that might have had cherries this year have no you-picks, which make for some of the most beautiful shots… Read More A Sadness and a Joy | Ball Jar Sour Cherry Pies
I went with a friend to my very first Meet Up. Which, to be honest wasn’t something I would normally find within my range of regular activities. But she tempted me with something: there would be ice cream. And someone to give you some tips on making it at home. She didn’t have to know… Read More New Adventures | Charlotte and Olivia’s Ice Creams
I have a new pastry crush. It’s on Michelle from Pâtisserie Lallier. She is a French-taught (Le Cordon Bleu, natch) pastry chef that has an almost mystical way about guimauves (that’s marshmallows to you and me). Her Crème de Violette ones are particularly swoon-worthy. The chocolate ones already have a loyal following. And wouldn’t you… Read More French Crush | Pâtisserie Lallier
This is the last of them. I think. Well, there are still some in the freezer. But there were twenty pounds of them (just my portion). And this cake – maybe – is my favorite way to eat them. The cherries, that is. But I do love them pickled, too. I made this last night… Read More Sweet Bites | Sour Cream Cherry Pound Cake
This is PK’s contribution to Breakfast at Wimbledon. The Championships are perfectly situated at the dawn of summer, and so strawberries and their best friend cream have become as important as the tennis. It’s a very simple version of a late-June favorite, but with some lovely refinements. Just drown the berries in Pimm’s, a handful… Read More Strawberry Week | Strawberries in Pimm’s with Basil Cream
Christmas was a Cronus and Rhea’s and it was marvelous. Twice-Stuffed Roast Goose with Truffles and Pan Gravy, Stuffing of Sausage, Stuffing of Onions, Apples and Prunes Braised Spiced Red Cabbage Roasted Brussels Sprouts with Pancetta Yorkshire Pudding with Carrots and Broccoli Pear Salad with Stilton and Walnuts Dense Chocolate Sour Cream Bundt with Raspberry… Read More Christmas Menu | A Recap
Persephone's Kitchen 